EASY Homemade Oreos | Cupcake Project
MENU

EASY Homemade Oreos

Home  »  Recipes  »  Cookies & Brownies  »  EASY Homemade Oreos

Once you see how easy it is to make homemade Oreos, you may never buy store-bought ones again. These copycat Oreo cookies taste the same, if not a little better, than the real thing – and their creamy vanilla filling blows away what comes in the box.

A stack of homemade Oreo cookiesOreo cookies are classics for a reason. They are perfect for snacking on, but they are also incredible crushed up in an Oreo crust (like in my orange cheesecake) or mixed into cookies and cream desserts like my Oreo cupcakes with cookies and cream frosting.

I love making homemade Oreos because I can control the ingredients, the amount of filling, the size and shape of the cookies, and even the flavor of the fillings. (Check out my pretzel and beer Oreo cookie variation for an example of how adaptable this recipe can be!)

How to Make Oreo Cookies

Oreo cookie being dunked in milkTo make Oreo cookies, start by mixing the dry ingredients: flour, baking soda, baking powder, cocoa powder, salt, and sugar.

The secret to making perfect Oreo cookies is to use dark cocoa powder. With regular cocoa powder, you won’t get that dark look and flavor that the cookies are known for.

Hershey’s Special Dark cocoa powder works well and you can find it at most U.S. grocery stores. If you want a really dark cocoa powder with a more nuanced flavor, try Cacao Barry Extra Brute. (You will never go back to your old cocoa powder once you try it!)

Dark cocoa powder being adding to a mixing bowl

Next, mix in the butter and eggs with an electric mixer until the dough comes together. It may not happen at first, but keep waiting – it will.

Oreo dough in a mixing bowl

When I first wrote the instructions for this recipe in 2009, I said that there was no way to roll out this dough because it was too sticky. I suggested making small balls of dough with your hands and flattening them onto a cookie sheet. While that method will work, I’ve since learned to roll out the dough between two silicone mats or two pieces of parchment paper.

Rolling the dough between the mats or parchment will keep it from sticking and allow you to have cookies with a more consistent depth – important for even baking. I like to use the Dough E-Z silicone mat which is giant and folds over on itself. Plus, it comes with guides that you can put on the mat to help you roll to the correct depth, 1/8″.

Rolling Oreo dough between two silicone mats

Once the dough is rolled out, use a cookie cutter or the rim of a glass to cut out circles. Store-bought Oreos are 1 1/2 inches in diameter, however the beauty of homemade copycat Oreos is that you can make them any size you like.
Using a cookie cutter to cut out Oreos

The extra dough can be peeled away and re-rolled.

Bake for 9 minutes or until set.

How to Fill Oreo Cookies

The top going on a filled Oreo cookie

I fill my Oreo cookies with my very vanilla frosting. It’s a better version of the classic Oreo filling. You can also experiment with other fillings like chocolate cream cheese frosting or even cookie dough frosting!

The easiest way to fill Oreo cookies is to use a piping bag. Pipe a little frosting – or a lot, if you prefer – between two same-sized cookies and press down.

Lots of homemade Oreo cookies

Best Tips for Making Oreo Cookies

  • Always use dark cocoa powder.
  • Roll the dough between two non-stick surfaces like parchment paper or silicone mats.
  • Experiment with different sizes and shapes.
  • Experiment with different filling flavors.
  • Oreo cookies last up to two weeks in a sealed container on the counter. They can also be frozen and thawed before serving.

If You Like This Recipe, You Make Also Like…

The Oreo Cookie Recipe

Retro Desserts: Totally Hip, Updated Classic Desserts from the '40s, '50s, '60s, and '70s

As I mentioned above, I got the Oreo cookie recipe from Laurie of Heaven is Chocolate, Cheese, and Carbs. Laurie got the recipe from Smitten Kitchen, who got the recipe from the book Retro Desserts by Wayne Brachman.

View on Amazon.com

Clearly, this recipe has gotten around a bit. I am reprinting it below with my notes and my original filling.

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
A stack of homemade Oreo cookies
Print Pin
4.5 from 16 votes

Homemade Oreo Cookies

Once you see how easy it is to make homemade Oreos, you may never buy store-bought ones again! They are even better than the real thing!
Course Dessert
Cuisine American
Keyword homemade oreo recipe, homemade oreos, oreo cookie recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 54 cookies
Calories 79kcal

Ingredients

Cookie Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup dark cocoa powder such as Hershey's Special Dark
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 10 tablespoons unsalted butter room temperature; this is the same as one stick plus two tablespoons
  • 1 large egg

Filling Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla bean paste you can also use vanilla extract
  • 1/4 teaspoon salt

Instructions

Cookie Instructions

  • Preheat oven to 375 F.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  • Beat in the butter and the egg with an electric mixer on high speed. Continue mixing until dough comes together in a mass.
  • Roll out the dough to 1/8" thickness between two sheets of parchment paper or two silicone mats.
  • Use a cookie cutter or the rim of a glass to cut out dough to 1 1/2 inch circles (or whatever size you desire). Re-roll dough scraps and repeat.
  • Bake on a parchment- or silicone mat-lined cookie sheet for 9 minutes or until set. Place cookies onto a cooling rack to cool.

Filling Instructions

  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Mix in powdered sugar a little bit at a time.
  • Add vanilla bean paste and salt and continue to beat for another minute.

Assembly Instructions

  • To make a cookie, pipe a teaspoon-sized (or more) dollop of frosting into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a plastic bag with the corner cut off as a pastry bag.)
  • Place another cookie, equal in size to the first, on top of the frosting. Lightly press to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with frosting.
  • Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method.

Notes

  • Always use dark cocoa powder.
  • Roll the dough between two non-stick surfaces like parchment paper or silicone mats.
  • Experiment with different sizes and shapes.
  • Experiment with different filling flavors.
  • Oreo cookies last up to two weeks in a sealed container on the counter. They can also be frozen and thawed before serving.

Nutrition

Nutrition Facts
Homemade Oreo Cookies
Amount Per Serving
Calories 79 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 43mg 2%
Potassium 18mg 1%
Total Carbohydrates 10g 3%
Sugars 8g
Vitamin A 2.4%
Calcium 0.4%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Easy homemade oreos that's so much better than store-bought! It's a classic snack that will make your family beg for more! Everyone loves this, you'll never want the boxed kind again!
Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post